Monthly Archives: January 2018

The “Cooking in College” class featured recipes that were inexpensive, could be cooked quickly with a few ingredients and minimal mess. Hmmm… sounds like something families can use on most weeknights.!!! No matter if you live at college, in dorms or apartments or have 5 kids to feed, this recipe is for you!

This recipe uses one of my all-time favorite small appliances: the electric skillet. I began using the electric skillet while in college to cook venison.

It is not that I don’t like my other small appliances (and I have many), but the electric skillet is a necessary one in my kitchen. The features of the electric I love is the heat regulation, and that is why it is perfect for tis recipe; you are more likely to get an evenly cooked lasagna.

Coat a deep 12″ skillet with non-stick cooking spray. Cook the ground beef, breaking up with a spoon, over medium-high heat until no pink remains. Drain off as much of the grease as you can and return the pan to the stove. Season the meat with salt and pepper and add the onion and garlic. Continue to cook; stirring occasionally, until vegetables are tender when pierced with a fork, approximately 5 minutes or more.

Meanwhile, combine marinara sauce, diced tomatoes, and water in a medium mixing bowl. Set aside.

Add uncooked lasagna noodles to pan to cover the meat, breaking each noodle into 4 pieces as you add them to the pan. Pour the tomato mixture evenly over the pasta, making sure that the edges are covered. Bring to a good simmer then reduce heat to medium, cover pan, and simmer for 25 minutes.

Remove cover and drop spoonfuls of the ricotta over the surface of the lasagna. Sprinkle with shredded mozzarella/provolone and Parmesan. Cover pan and cook for an additional 5 minutes. Sprinkle with basil and serve.

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Get ready for the big chill with new soup recipes! Menu includes: Barley Soup with Mushrooms and Italian Clam Soup with Pasta.

Soufflé Secrets February 8th 6pm $65

Practice your soufflé attitude with four great recipes that you can use all year round: Crab and Gruyere Soufflé; Chocolate Soufflé; Gorgonzola Soufflé; and Fresh Corn Soufflé.

Bourbon and Honey February 10th 6pm $65

A match made in heaven! This menu is infused with bourbon and honey: Bourbon Marinated Tenderloin; Roasted Winter Vegetables with Honey-Bourbon Butter; Bread Pudding with Bourbon Sauce; and more.

Main Dishes: Pork February 28th 6pm $65

Bryant will teach you a variety of pork recipes that you can use for family and friends. His main dishes are: Horseradish Crusted Pork Loin Stuffed with Mixed Greens and Apples; Pork Tenderloin with Cherry Stout Glaze; Pork Meatballs with Vietnamese Dipping Sauce; and Jerked Pork Chops.

Mother Sauces March 7th 6pm $65

Have you made a Béchamel, Veloute, or Epagnole sauce? How about Tomato or Hollandaise? We will make the 5 Classic Mother sauces along with a variation for each. This class will improve your cooking skills by leaps and bounds!

Irish Cooking March 14th 6pm $65

Get ready for St. Patrick’s Day with some amazing food. Menu includes: Irish Soda Bread; Guinness and Lamb Stew; Spring Onion and Potato Soup; Cabbage and Bacon Pie; and Vanilla Custard with Strawberries.

Apron Strings (ages 7 and up)

Pasta and Parents February 21st 5:30pm

$70 per parent/child team

Parents and kids will get together to create a pasta party! We will make homemade fettuccine, gnocchi, and ravioli to be topped with either gorgonzola sauce, browned butter balsamic sauce, or Alfredo sauce. Find out how easy it is to make homemade pasta.

Sticky Fingers 4-H Club

Our 4-H Club meets the second Monday of each month from 4:30 to 6:30. For more information, email Sandi at saa224@psu.edu

Sewing is BACK!

Saturdays:

February 10th 11am to 1pm

February 17th 11am to 1pm

Let your creativity flow as you sew and work on your creative projects. Comfy clothes required! $15 per session